Best 4 Meatless Sliders Recipes

VEGETARIAN SLIDERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
• Cut the rolls in half. Set the bottom halves into the bottom of the prepared pan and spread with marinara sauce. Place a layer of mozzarella cheese over the marinara and add a layer of tomatoes over the cheese. Spread basil over the tomatoes and add the top halves of the rolls.
• Combine melted butter, Parmesan cheese, garlic, and Italian seasoning in a bowl; stir to combine. Brush over the tops of the sliders.
• Bake in the preheated oven until the insides are gooey and the tops are golden brown, 10 to 15 minutes.

CHEESY MEATBALL SLIDERS

Steps:

• Preheat oven to 350°. Combine ground beef, bread crumbs, pesto and egg; mix lightly. Shape into 12 meatballs; place on a greased rack in a 15x10x1-in. baking pan. Bake until browned and a thermometer reads 160°, about 35 minutes. Toss meatballs with sauce; set aside., Meanwhile, without separating rolls, cut horizontally in half; arrange bottom halves in a greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms; sprinkle with oregano. Add meatballs and sauce. Top with remaining cheese slices and bun tops., Combine butter, olive oil, garlic, Italian seasoning and red pepper flakes; brush over buns. Bake, covered, for 20 minutes. Uncover; sprinkle with Parmesan and shredded mozzarella., Bake, uncovered, until cheese is melted, 10-15 minutes longer. Sprinkle with basil before serving.

MEATLESS MEATBALL SLIDERS

Steps:

• Combine the nuts and garlic in a food processor and pulse to a coarse crumb. Add the panko, Parmesan, parsley, a big pinch of salt and a few turns of pepper and pulse to combine. Add the eggs and process until the mixture holds together in a ball. Roll the mixture into 1 1/2 tablespoon-size balls, packing just firmly enough so they hold together but not so much that they toughen. Put the balls on a plate or sheet of parchment paper.
• Warm the tomato sauce in a large pot over medium heat.
• Heat 1/4 inch of oil in a skillet over medium-high heat. Cook the balls in batches, turning, until they're golden brown on all sides, 7 to 10 minutes. (Alternatively, you can deep-fry the suckers if that's what you're into.) Add to the tomato sauce.
• Put 1 slice of mozzarella, 2 balls and 1 or 2 basil leaves on each roll. Serve with additional sauce and chopped parsley or basil on the side.

MEATLESS MEATBALL SLIDERS RECIPE BY TASTY

Steps:

• In a large bowl, combine the mushrooms, cannellini beans, onion, bread crumbs, ½ cup (15 grams) of parsley, 3 cloves of minced garlic, the dried rosemary, Worcestershire sauce, soy sauce, nutmeg, liquid smoke, salt, and pepper and mix well.
• Roll the mushroom mixture into golf ball-sized balls.
• Heat the canola oil in a large pot over medium-high heat until shimmering. Place the balls in the pot and cook for 1 minute on each side until browned all over, 3-4 minutes total.
• Add the marinara sauce and stir to coat the balls.
• Preheat the oven to 350°F (180°C).
• Slice the rolls in half lengthwise. Place the bottom half on a 9x13-inch (23x33-cm) rimmed baking sheet. Place the meatballs on top, followed by any remaining marinara sauce in the pot, then the mozzarella. Top with the top half of the rolls.
• Mix the melted butter in a small bowl with the remaining tablespoon of minced garlic, the Parmesan, and remaining teaspoon of parsley. Brush the tops of the rolls with the butter mixture.
• Bake for 15 minutes, or until the bread is golden brown.
• Slice into individual sliders, then serve.
• Enjoy!